Tuesday, November 11, 2008

Coming to you now, the second half of my successful Chinese cooking - Sweet and Sour Chicken. Along with our fried rice, I made this chicken. I know several people have posted about how great this recipe is. I happened to star it in my reader when I saw Shannon's post about it. After tasting it, it went straight to my binder to make again and again.

I made a couple of adjustments. I knew Aaron would be taking this to lunch as leftovers, so I didn't want the chicken sitting in the sauce and getting soggy, so I baked the chicken without the sauce. Also, this meal (along with the rice) took longer to prepare than I expected, so I baked at 350 degrees for about 40 minutes. I boiled the sauce in a small saucepan on the stovetop. The sauce is a little thin, next time I might add a pinch of cornstarch to thicken it slightly. This sauce was very good. But, I'm still looking for that pink sweet and sour sauce you get in restaurants. Anyone have that recipe?

In addition to the ingredients below, I also chopped an onion and green pepper and sauteed on the stove while the chicken was baking. Then, I tossed the cooked vegetables with the chicken when it came out of the oven, and threw in some fresh pineapple chunks.

Directions:Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.

Directions:Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

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comments:

Thanks for visiting my blog! I love this sweet and sour chicken recipe too! I like the idea of keeping it out of the sauce when you want to serve late - my husband complained that it wasn't crispy enough for him, I will try that next time!